Sausage Cassoulet

Traditionally a meat and white bean stew. This is my Sausage Cassoulet Recipe with Sausage, Bacon, and White Beans, with a whole load of herbs and veg!

How long does the sausage cassoulet take?

Sausage Cassoulet is a fabulous, slow-cooked meal that originated in South Western France. Now, the meal does take quite a bit of preparation and has a cooking time of around 2.5 hours. This allows the beans to cook, so not one if you’re thinking of something quick and easy. If you have the time and prepare early, you’ll be rewarded with a warming, beautifully tasting dish.

What ingredients are used in a Cassoulet?

In a traditional Cassoulet duck or duck confit are used, but I haven’t got that in the house. So, I’m just using Sausage and bacon, but I am using a little goose fat for cooking. A small tip of the hat, I suppose. At least I have my two forms of pork, straight from the butchers, where else to buy your meat from? It’s certainly one for the Comfort food pile.

I also used a smidgen of tomato puree and chicken stock. If you read back through other recipes, tomatoes should not be in it. I suppose that’s the beauty of the cassoulet. You can mix things up as long as you keep it to a white bean and meat stew!

‘French Peasants Meal’

They named this dish a ‘french peasants meal’, but you wouldn’t think that after tasting it. There are a million and one ways of making a cassoulet, but I’ve tried to be as simple as possible. It can be as fancy and as difficult as you want to make it, I.e. duck confit, making your own breadcrumbs etc.

I think this is a nice middle ground, and I can assure you, it tasted delicious!

Tip: We soaked our cannellini and haricot beans for 6 hours prior to the meal. So before you start, be sure to do that. Soaking them overnight is a better option.

Sausage and Bacon cooking
Cassoulet being prepared for oven

Sausage Cassoulet

Sausage Cassoulet

Sausage Cassoulet is a fabulous, slow cooked meal that originated in South Western France. Traditionally a meat and white bean stew, this is my take on the recipe, with Sausage, Bacon and White Beans, with a whole load of herbs and vegetables.

Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes


  • 200g Cannelini Beans (we used dried)
  • 200g Haricot Beans (canned)
  • 4 x Buchers Sausages
  • 2 x Rashers of Bacon
  • 1.5 x Tbsp of Goose Fat
  • 1 x Sprig of Thyme
  • 1 x Bay Leaf
  • Handful of Chopped Parsley
  • 1 x Onion (Peeled and Chopped)
  • 1 x Carrot (Chopped)
  • 1 x Stick of Celery (Chopped)
  • 4 x Garlic Cloves
  • 2 x Tbsp of Tomato Puree
  • 1 x Tbsp of Red Wine Vinegar
  • 1.5 Ltr x Chicken Stock
  • 1 x Cup of Breadcrumb


  1. Pre-heat your oven to 180C, once you’ve done this begin by chopping up your carrot (peeled), celery stick and onion (peeled). You can also peel your garlic but leave them whole.
  2. Heat one and a half tablespoon of goose fat in an oven proof/casserole dish on the hob over a medium heat. Throw in your sausages (whole) and both pieces of bacon. Cook for around 8 minutes and brown them off. Your bacon will cook quicker, so keep an eye on this.
  3. Remove your sausages and bacon from the pan and place them onto a separate chopping board.
  4. In the same casserole dish on the hob, add your onions, carrots, celery and garlic (whole) into the remaining goose fat and cook for 2 minutes.
  5. When the 2 minutes are up, put in your beans (pre-soaked) into the pan and give everything a good stir, mixing your white beans and vegetables together.
  6. Add in your 1Ltr of chicken stock, tbsp red wine vinegar and 2 tbsp of tomato puree and stir again.
  7. After another minute, add in your sprig of thyme, bay leaf and a handful of chopped parsley. Bring to the boil and simmer away for ten minutes.
  8. Whilst that’s simmering, cut up your sausages and bacon.
  9. Place your sausage and bacon back into the casserole dish and then turn off the heat. Season with a pinch of salt and pepper, chopped parsley and sprinkle over a third of your breadcrumbs.Place the lid onto your casserole dish and put into your pre-heated oven for 1 hour.
  10. After the hour is up, open up the oven and give it a good stir. Leave the lid off and put back in the oven for 30 minutes, adding another third of you bread crumbs
  11. After the next 30 minutes, repeat, stir well but then sprinkle over your remaining breadcrumbs as a final layer and cook for your final 30 minutes. This should be 2 hours in total.
  12. With ours, we decided to serve with a side of white crusty bread and lurpak butter. A nice glass of red wine goes well, so feel free to pour your chosen wine.
  13. Plate up your sausage and bacon cassoulet and finish with some chopped parsley. Enjoy!

Thanks for Reading!

Thanks for reading my Sausage Cassoulet post and I hope you enjoyed it as much as we did. It’s always very rewarding when you take the time and watch something cook over a long period. So savour every mouthful!

What you see is what we cook and what you see is what we eat. None of our meals are made just for photo purposes, so they may not be as professional as the next, but we can assure you that none of our food is going to waste!

We cooked in a Le Cruset Casserole dish. We have had them so long and use them daily. They are definitely worth the investment!

Sausage, Bacon & White Bean Cassoulet

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